Maronencremesuppe

Ingredients

Chestnuts peeled and cooked (Maronen Esskastanien) 400 g

Vegetable broth (Basis) 500 ml

Onion (Basis) 100 g

Rama Cremefine for cooking 7% fat (Unilever) 250 g

Olive oil (Basis) 1 Tablespoon (15 ml)

Preparation

1. 1

   Finely dice the onions and sauté in a large pan in a little oil or butter.

2. 2

   Deglaze with the vegetable stock and add the chestnuts. Add some of the cream and simmer until the chestnuts are soft.

3. 3

   Now puree the mixture and add more cream to taste. Season the soup with salt, pepper and garlic.